This pumpkin fried ice cream recipe is an easy pumpkin dessert that anyone can make in just a few minutes!
When I was in college I was lucky enough to have my brother and sister-in-law living just down the road from me. I spent more nights than I probably should have hanging out at their house instead of with my roommates or friends. One of my favorite memories from those family nights was the first time my brother ever made me fried ice cream. I didn’t even know fried ice cream was a thing until he made it for me that night.
When he first told me that he was making fried ice cream, I seriously had no idea what to expect, which is probably good because what he brought out looked nothing like what I probably would’ve expected. Fried ice cream looks more like a ball of fried dough. If no one told you it was fried ice cream, you’d probably have no idea until you cut it open. I didn’t. That first dish of fried ice cream was amazing and to be honest, I still prefer my fried ice cream homemade rather than the stuff they serve at restaurants.
The original version of this recipe calls for regular old white bread and a cinnamon sugar coating. But it’s fall, so I’m sharing a fallified version made using pumpkin bread and coated with Tate+Lyle® Honey Granules instead. Instead of pumpkin cake topped with vanilla ice cream, it’s pumpkin with ice cream inside. And did I mention it’s delicious?
They’re super easy to make. All you’ll need is:
- Vanilla ice cream
- Pumpkin bread
- Vegetable oil
- Tate+Lyle® Honey Granules
Top each piece of pumpkin bread with a small scoop of ice cream then wrap the bread around the ice cream into a ball, making sure to smoosh it together to avoid the bread from breaking. Put the balls into the freezer to let them harden (and make sure the ice cream stays frozen) for 20-30 minutes or until you’re ready to fry.
Heat up a pot full of vegetable oil on medium heat until it’s hot enough for frying. You can see if it’s hot enough by putting a tiny piece of the pumpkin bread into the oil; if it starts bubbling all around it immediately, it’s ready to go. If it’s not, wait a few more minutes then try again. Once your oil is ready to go, place one of your pumpkin balls into the oil and let it fry for a couple of minutes, until the outside has a slight crust to it then remove with a slotted spoon and place on a paper towel.
After the excess oil has drained into the paper towel and the ice cream ball is cool enough to handle, immediately dip into a bowl of Tate+Lyle® Honey Granules to add the extra dose of sweetness and crunch on the outside. Tate+Lyle® Honey Granules are perfect for this because it’s a blend of honey and cane sugar, a perfect combination with the sweet pumpkin bread and creamy ice cream. They’re also great for tons of other things like baking, adding to your tea, or even just sprinkling on a bowl of cereal. It’s a nice way to add that sweet honey flavor without having to deal with the sticky honey mess. Anywhere you’d typically use liquid honey, just substitute Tate+Lyle® Honey Granules + 1/4 cup extra liquid instead.
And that’s it. Serve the pumpkin fried ice cream immediately and don’t be surprised when your kids are asking you to make a different type of fried ice cream every night.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.